If you are looking for a perfect, quick and foolproof way to cook flat iron steak in cast iron, look no further. This method is easy to follow, quick to cook and super delicious!
Oh yeah, AND it's melt-in-your-mouth heaven.
If you love steak, try this blackened steak made with ribeye.
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How do you like your steak cooked?
Do you like your steak rare, medium-rare, medium or well done? Think about how you like your steak cooked BEFORE you start cooking. The more well-done you like your steak, the longer you'll need to sear the steak.
Gather together
1 flat iron steak (about 1.25 pounds)
Fresh Rosemary
Kosher Salt (or fine salt)
Finishing Salt (or a course salt)
Black Pepper (fresh ground)
Olive Oil
Cast Iron Griddle Pan (affiliate link) or a 12" cast iron pan
Tongs
Prepare to cook
Each one of these steps is essential to cooking the perfect flat iron steak in cast iron. Don't worry, it's easy, you can do it! Just follow the simple steps listed below:
Step 1 - Dry
Dry the meat with a clean paper towel. Be sure to soak up all of the juices. Drying the meat will ensure the steak will have a crunchy exterior. If you don't dry the steak, you could end up boiling the steak. Then, it would be hard to get the crunchy exterior without overcooking the meat.
Step 2 - Season + Marinate
Flavoring the meat is such an important step. You will need more seasoning (salt) than you think! You will want to marinate a flat iron steak for about 30-60 minutes before cooking.
Marinate your steak does not have to mean soaking it in a liquid of sorts. Remember, you want your steak dry when you cook it. Well, I actually marinate my steaks in a little oil...but oil will sear when it hits the hot skillet.
A simple and flavorful marinade for flat iron steak:
2 teaspoon of fine kosher salt (1 teaspoon per side, evenly sprinkled) The kosher or (fine) salt will season the entire steak through to the center. Kosher salt is important for big flavor.
1 teaspoon of finishing salt (½ teaspoon per side, evenly sprinkled). Optional. I love using a course salt or finishing salt in conjunction with kosher salt. The course salt can't penetrate the steak like the kosher salt, but it does add more flavor and elevates the crunch and flavor in the crust.
1-2 teaspoon Fresh Cracked Black Pepper (½ - 1 teaspoon per side, evenly sprinkled). The amount of pepper you use is up to you. I happen to love lots of pepper for a spicier crust.
3 tablespoon Chopped Fresh Rosemary (1-½ tablespoon per side, evenly sprinkled). Optional. Fresh rosemary is great for flat iron steak in cast iron because rosemary handles the char flavor well. Delicate herbs, shallot and garlic can burn, leaving an acrid or bitter taste in your mouth.
2 tablespoon Oil (1 tablespoon per side) This will help to give the steak a nice crust. It's best to use an oil that is good for high heat cooking. Light olive oil, canola oil and sunflower oil are good choices. I'll be honest, I've used extra virgin olive oil before, and it turns of just delicious, even though it is best used with low heat or as a finishing oil.
Step 3 - Bring to room temperature
After you season + marinate the steak, allow it to come to room temperature before cooking (30-60 minutes). You do this so that it cooks evenly and doesn't shock the meat. If you cook the steak when its cold, you may need to cook the steak longer to heat it all the way through. And your steak could end up tough.
Season the steak, pour yourself a glass of wine and unwind. When that glass is empty, the steak is ready to cook!
Cook
Step 4 - Preheat the skillet (make sure it's hot)
This is so important. If the skillet isn't 100 percent hot when you add the steak, it will cook unevenly and you won't end up with a nice crunchy "bark" on the outside.
Cook the steak on a medium-high heat, and make sure your skillet is at that temperature before you add the steak.
Step 5 - Sear + Let it Be
Add the steak to the skillet and let it be. Don't push or press down on the steak. This is another tip to create a nice bark and great grill marks. If you move the steak around, you won't get a nice sear, and you can say good bye to those grill marks. To get a great char, set it and forget it for at least 3 minutes.
Cooking Time
(Cooking times are approximate and only a guideline for a 1 pound flat iron steak, around 1 inch thick, on medium-high heat. Please adjust cooking times accordingly.)
Rare: 3 mins per side
Medium-Rare: 3-4 minutes per side
Medium: 4-5 minutes per side
Medium-Well: 5-6 minutes per side
Well-Done: 6-7 minutes per side
How do I cook this steak evenly?
Make sure that your skillet is up to temperature before adding the steak. Then, cook the steak for the same amount of time on both sides.
How do I know when it's done?
There are two ways to know your steak is done: the finger test and using a meat thermometer.
Check out the article on the finger test from The Butcher Boy here.
Thermometer temps:
(Cooking times for a 1 pound flat iron steak, around 1 inch thick, on medium-high heat)
Rare: 120-125 degrees F (3 mins per side) *Do not tent with foil when resting*
Medium-Rare: 135 degrees F (3-4 minutes per side)
Medium: 140 degrees F (4-5 minutes per side)
Medium-Well: 150 degrees F (5-6 minutes per side)
Well-Done: 160-175 degrees F. (6-7 minutes per side)
**The steak's thermal temperature will continue to rise (carryover cooking) after it's removed from the heat source. The internal temperature will continue to rise about 5 degrees while it's resting. Remove the steak from the heat source just under where you want your steak to be.
Step # 6 - Rest
Why do you need to rest steak?
You need to rest your steak because as the steak cooks, the fibers shrink (which is what creates a juicy steak). When you allow time for the steak to rest, the fibers are able to relax, and the juices are redistributed into the fibers again. The juices remain in the steak when cut, they don't end up all over your cutting board.
How to rest.
When the steak is done to your liking, let it rest on a wood cutting board, or a cooking rack for 10 minutes. Again, this will allow the juices to redistribute throughout, giving you a nice tender, juicy steak.
**It is important to rest the steak on a wood cutting board or cooling rack so that the temperature of the steak doesn't drop too quickly. If you cool the steak on a cold plate, the steak temperature could drop faster than desired. Carryover cooking happens during the resting phase and speeding up the process may result in an underdone steak.**
Should I cover with foil while it's resting?
Short answer: no. (But it's completely up to you)
Leave the steak bare and uncovered while it's resting. I say this for 2 reasons:
First, covering the steak (even with a tinfoil tent) will create moisture and that crust you just worked so hard to make could loose it's crunch.
Second, covering with foil will slow the temperature of the meat from dropping. This could be beneficial if you think the steak is slightly undercooked, because it will increase the carryover cooking time. If your steak is on the verge of perfect, be sure to rest it bare (uncovered).
Step # 7 - Slice it up
How to slice
Be sure to slice the steak against the grain. Remember those fibers that hold the juices? To get a tender bite of steak, you'll want to break down those fibers into smaller pieces. If you cut with the grain, you won't be breaking down the fibers into smaller pieces, and your steak with be tough to chew.
Some sides that go well with flat iron steak
Top this steak with some Arugula Chimichurri Sauce, Caper Cream Sauce, Garlic Herb Butter or Warm Roasted Mushroom Salad, and serve with Crispy Smashed Potatoes, Creamy Polenta or Baked Mac and Cheese.
If you love potatoes, you may want to check out these 25 potato recipes to serve with steak.
Add some veggies to your meal with Maple Roasted Carrots, Sheet Pan Brussels Sprouts, Strawberry Spinach Salad, or Extra Crunchy Caesar Salad.
Use leftovers to make these Steak Sliders or this steak salad with fried onions.
Surf and turf: Serve with some pan-seared shrimp or crab cakes for a surf and turf meal.
Recipe
Recipe
How to Cook the Perfect Flat Iron Steak in Cast Iron
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Cast Iron Skillet
Ingredients
- 1 1.25 pound Flat Iron Steak
- 3 tablespoon Fresh Rosemary chopped
- 2 teaspoon Salt kosher, or fine salt
- 1 teaspoon Finishing Salt optional, or coarse salt (for a crunchier crust)
- 2 teaspoon Black Pepper fresh ground
- 2 tablespoon Light Olive Oil
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Instructions
- Pat the steak dry with a clean paper towel (be sure to get both sides).
Season the Steak:
- Sprinkle the steak with fine salt, finishing salt, pepper and rosemary. Then drizzle with oil. Then flip the steak over and repeat on the other side.
Marinate + Bring to Room Temperature :
- Let the steak marinate at room temperature to 30 - 60 minutes or until the steak is no longer cold. *Do not leave out for more than 2 hours*
To Cook the Flat Iron Steak:
- Pre-heat the cast iron skillet over medium-high heat and brush lightly with oil. *Don't add the steak until the pan is 100 percent hot and ready*
- Add the steak to the skillet and let it be. Don’t move, push or press down on the steak. Cook the steak for 3 - 5 minutes (see notes below for cooking times and meat temps). After 3 - 5 minutes flip the steak over and cook the other side another 3 - 6 minutes. (You should have a nice char on the first side).
- After cooking the 2nd side, check the steak with a meat thermometer (see notes for temps)or gently press the steak with your finger to check for doneness. If the steak needs to cook longer, continue to cook the steak for 1 minute per side until desired temperature is reached.
To Rest the Steak:
- When the steak is done to your liking, let it rest on a wood cutting board, or a cooking rack for 10 minutes before slicing.
To Slice the Steak:
- Slice the steak, in thin strips ¼" thick, against the grain of the meat.
- Serve with this Arugula Chimichurri Sauce and enjoy!
Notes
Nutrition
Ideas for steak leftovers
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Oren Trainin
Recipe for the marination was great, the cooking time provides a full rare steak, I would bump cook time to around 6 minutes per side for medium-rare.
Suzie J.
Thank you, Oren! xo, Suzie
angela
first time i've ever made steak that came out delicious!
Suzie J.
That's wonderful to hear, Angela! Thank you for trying this recipe! X Suzie
Sue R
Outstanding! I used an 8 oz flat iron for
2 servings so reduced the recipe accordingly (except doubled the wine - ha!). Sliced thin and topped a salad bursting with all kinds of fresh veggies. Served with some homemade focaccia — OMG! Doesn’t take much meat and competes with an expensive restaurant meal! Thank you!
Suzie J.
Sounds delicious- thanks for sharing your experience, Sue! I'm so glad you enjoyed it! X Suzie
Jan Bennett
Hi, I will be making this tonight. Just letting you know the protein and sodium in the nutrition section is wrong.
Suzie J.
Thank you for the heads up Jan. I will fix that!
Carol
So easy, quick and very delicious and tender! (I did not have fresh rosemary so i used dried. Still very tasty!)
Suzie J.
Thank you, Carol!
Jake
Amazing. As good as a much more expensive cut.
Suzie J.
Awesome! Thank you, Jake!
Linda Mackenzie
Best recipe ever easy and it turned out better than my son-in-law‘s tri-tip barbecue, which we all loved but this top it
Suzie J.
Thank you, Linda! X Suzie
Nancy Tury
OMG! We can't afford a lot of meat these days with this economy! Our local store had this on sale at 7.99 lb. Did exactly per your instructions ( minus the wine, which I will have next go around!) EXCELLANT. If any of you are worried about ruining meat, just follow this and you will be amazed. Thank you so much!
Suzie J.
Thank you for this wonderful comment, Nancy! I'm so happy you enjoyed your steak and I know this comment will help future readers. Cheers!
Laura
First time I’ve cooked iron steak. Followed recipe and cooking instructions and it turned out perfect! Surprisingly tender.
Thank you for sharing!
Suzie J.
That is wonderful to hear, Laura! Thank you for sharing your experience!
Sara J
So tender and flavorful. The rosemary is an excellent accent. This recipe is so easy and yet it creates so much flavor. Amazing!
Suzie J.
Thank you, Sara! I'm so glad you enjoyed it!
Joy
I made it exactly as described in the recipr, including using extra virgin olive oil and pouring a glass of wine while I waited, and the steak was super tender and juicy! I wish I could post the photo.
Suzie J.
Hi Joy, Thank you so much for trying out this recipe and sharing your experience! I'm thrilled to hear that the steak turned out super tender and juicy! I completely understand the desire to share a photo of your delicious dinner. Unfortunately, there is no way to post a photo to the comments on this site but if you're on Instagram, you can always post your photos and tag me @thevirtualcaterer. I would love to see your work! Cheers, Suzie
Denny B
Perfect recipe, perfect steak. One question. Why is the steak shown in the picture clearly cut with the grain instead of across it? Especially sinceyou carefully call for cutting against it?
Suzie J.
Hi Denny, I'm so glad you enjoyed to steak! Thank you for your feedback!
To answer your question, the steak is cut against the grain in both of the pictures. If it was cut with the grain (for this cut of meat), it would be cut length-wise instead of width-wise. Cutting against the grain ensures the fibers in the meat are cut shorter, which makes the meat more tender. Here is a link to a post with a good picture of meat cut with the grain vs. cut against the grain . I hope this helps answer your question. 🙂
Becky
Excellent! Easy to follow and fabulous results. My first time cooking this cut. Next time I will make sure I prepare a chimichuri sauce as well.
Suzie J.
I'm so glad you enjoyed the recipe!
Leo White
Saw this recipe today and tried it, Outstanding result .
Thank You !
Suzie J.
Awesome! I'm so glad you enjoyed it!
Suzie J.
Thank you Leo!
Andrea
Thank you so much! Made this for my husband for Father’s Day and it was a huge hit! This was my first time cooking a steak and not overcooking it, thanks to your awesome instructions!
Suzie J.
Love it Andrea! Thank you so much for telling me your experience!
Art Lance
I used this recipe for a flat iron steak for the first time, and it had amazing flavor and was very tender. Using fresh rosemary from our herb garden, I marinated it as instructed and cooked it 4 minutes on each side. Even though it came out a little pinker than my wife normally prefers, she was delighted with the taste and flavor. I couldn't resist sautéing some onion in the remaining juices while the steak rested. Rounded out with baked potatoes and steamed broccoli, the meal was a delicious winner. Thanks for sharing!
Suzie J.
That sounds delicious Art! Thank you for sharing!
Helen Dawson
The best flat iron steak I have ever cooked. Crispy outside , tender , full of flavor . Perfectly rare. I will do this again and recommend it to friends
Suzie J.
Wow Helen, this is wonderful to hear! Thank you for your comment and recommendations. 🙂
MJC
So simple with great explanations of "why" you do things a certain way!!
Thanks,
Suzie J.
Thank you! Im glad you enjoy this recipe! 🙂
Patti Cox
Delicious! A keeper!! Thank you! Followed your recipe to the “T”!
Suzie J.
Thank you for sharing your experience, Patti! 🙂
Fran
Best steak i ever made! Wow! Thanks so much.
Suzie J.
Thank you so much Fran! Thanks for trying my recipe and leaving such wonderful feedback! 🙂
Larry Silver
Thanks added garlic toast a cold beer playoff football and a sunset at the beach!
Suzie J.
You're welcome! Sounds like a perfect pairing and beautiful setting! Thank you for your wonderful comment. 🙂
Lisa
I followed this to a T and it was amazing! Thanks for educating me on the proper way to cook this cut.
Suzie J.
Thank you, Lisa - this is wonderful to hear and I'm so glad I could help! Thank you for the wonderful rating and review!
Amy
This is the best steak I’ve ever made! The directions were easy to follow and it was so tender. Even my 7-year-old ate the steak and it’s hard to get her to eat meat. Thank you so much! I will definitely use your recipes more often!
Suzie J.
This is wonderful to hear, Amy! Thank you so much for the feedback and I'm so happy I could help you make your best steak yet! Glad your kiddo ate it too..yay! 🙂 Suzie
Lisa Lavallee
This recipe was great and easy to follow. I LOVED the thoughtful extras that you added on cooking to get the best results. I have to mention that when the first time I saw your site I thought that you were Amy Schumer and her husband who is a chef! I don't know if you've been told that before, but I thought it was too funny not to mention.
Suzie J.
Thank you, Lisa! I'm so happy this recipe worked well for you! I've never been told I look like Amy Schumer before but I love her!!:) Thank you for taking the time to comment, it means a lot to me and really helps my readers!